Sloughing in potatoes induced by tuber density and affected by variety

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F08%3A23629" target="_blank" >RIV/60460709:41310/08:23629 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sloughing in potatoes induced by tuber density and affected by variety

Original language description

Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughingprocess is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limitedcontribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between mechanisms controlling sloughing and tuber density in the

Czech name

Rozvařivost brambor daná hustotou hlízy a ovlivněná odrůdou

Czech description

Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughingprocess is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limitedcontribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between mechanisms controlling sloughing and tuber density in the

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

26

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

48-57

UT code for WoS article

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EID of the result in the Scopus database

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